It was finally time to break this beauty out. It sat in the freezer for awhile, and it was time to have fun. For those of you who like a rare meat, read on as I cooked this beautifully red. Growing up knowing steak as nothing other than well-done, it’s time to show you how far I’ve come.
No recipe this week. I rushed through the brussels sprouts for MrsForensicBBQ and they didn’t turn out that great.. but she salvaged them and cooked them for longer while I feasted on the meat. A bit of an administrative note, it’s going to be time to re-vamp the website once again. No big change coming, just a grueling task of strengthening it up. I’ve always tried giving you the best photos – and because of that, some of the pictures take awhile to load, some may time out and NOT load (obviously a huge problem)..
But we’ll get there. I might even have to push posting back a little bit as this task is daunting. But we’ll get there.
The Prep Table
You saw me smoke up the Elk Ribs, both here and here – now it’s time for some nice steak. Disregard the sprouts, we’re just throwing meat on heat.
The Process
No fancy pre-made seasonings, just salt and pepper. We’re maxing out the RecTeq with GrillGrates – so we’re going HOT. We’re getting a sear on all sides and cooking it to rare. I wanted to taste everything that elk had to offer.
I thought a lot about slicing it up, making chunks, but we’re going all caveman-style on this. Just plopping the whole thing on there and JKF – Just Keep Flipping. Get a nice color on each side and then slice.
The Result
Let it rest for about 10 minutes and then we slice. Topped with a sprig or two of rosemary and just ate it as is. No sauce, just it’s own sauce.
Simple post, but one of the best tasting animals I’ve had. Loved every bit of it. If you’re lucky enough to have a Slide family in your life, and they offer up some elk meat – you take it and run before they change their mind. I’m glad they didn’t.
LOVE IT !!! Thanks for sharing this. Glad you enjoyed it.
Slide